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Fresh Cranberry Orange Salad

Cranberry Orange Salad

Julia Ann
Cranberry Orange Salad is for all seasons, not just Thanksgiving. Delicious with turkey, pork, beef or lamb and great with sandwiches.
Prep Time 30 mins
Cook Time 0 mins
Total Time 2 hrs 30 mins
Course Salad or Relish
Cuisine American
Servings 8 servings
Calories 73 kcal


  • food processor
  • large bowl
  • serving bowl


  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder cherry or strawberry
  • ¼ cup coarsely chopped pecans


  • Chop cranberries in blender or food processor.
  • Pour into large bowl.
  • Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  • Add the orange pieces to cranberries.
  • Stir in the sugar, gelatin powder and pecans.
  • Cover; refrigerate at least 2 hour to dissolve sugar and cool.


Fresh Cranberry Salad can be frozen after it is frozen, thaw before serving.


Calories: 73kcalCarbohydrates: 19gSodium: 1mgSugar: 19g
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